Cook pasta shells according to package directions. Drain. Rinse
with cold water. Drain and set aside.
Meanwhile, in a small saucepan, cook carrot and green onion in a
small amount of water until tender. Drain.
For filling, in a medium mixing bowl, mash tofu with a fork. Stir
in the carrot-onion mixture, ricotta cheese, cheddar cheese, 1/4
cup of the mozzarella, the egg white and 1/4 teaspoon salt and 1/4
For sauce, in a saucepan, combine undrained tomatoes, tomato paste,
basil, oregano, sugar, garlic powder and fennel seed. Bring to a
boil, reduce heat. Simmer, uncovered, for 10 minutes.
Stuff each shell with about 1 rounded tablespoon of filling. Place
shells in an ungreased 8-inch square baking dish. Pour sauce over
shells, top with remaining mozzarella cheese.
Bake, covered, in
a 350 degree F oven for 25 minutes or until hot